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Gulab Jamun Written Recipe With Directions
Ingredients:
-Khoya 2 Kg
-Clarifier butter (ghee) 150 g (melted)
-Rose petals (ghulab ki patiayan) ground
-Eggs (anday) 4
-Rongalite (hydro powder) 1/4 tsp
-Baking soda (Meetha soda) 1/4 tsp
-Baking powder 1/2 tsp
-Sugar (cheeni) 2 tbs
-Green cardamom (sabaz elaichi) powder 1 tsp
-All-purpose flour (maida) 300 g
-Arrowroot 1/2 tbs
-Sugar ( cheeni) 5 Kg
-Green cardamom (sabaz elaichi) 5
-Water (pani) 250 Kg
-Cooking oil for frying
-Yellow food colour
-Coconut for garnishing
-Pistachios (pista) for garnishing
Directions:
-In a wok, add khoya and melt it. Cook time 8-10 mins. Bring it out to a bowl and let it cool.
-Add clarified butter and mix well.
-Add eggs, rongalite, baking soda, baking powder, sugar, green cardamom powder, and rose petals. Mix well.
-Add all-purpose flour and arrowroot. Knead well. Kept it in refrigerator for 10-15 mins.
-In a wok, add cooking oil and heat it. Then, add 1 tbs all-purpose flour and mix well.
-Sprinkle all-purpose flour on tray and knead well the dough. Then, make small balls of gulab jamun.
-Deep fry the gulab jamun on low flame until the gulab jamun comes to the top.
-Then, on high flame stir the spoon after every one min until color changes.
-After that, cook them on low flame.
-For sugar syrup, In a wok, add sugar, water, and green cardamom. Bring it to boil (twice). Sugar syrup is ready!
-Dip gulab jamun into lukewarm warm sugar syrup for 2-3 mins. Slightly stir the spoon.
-Then dip them into sugar syrup (room temperature).
-For cutlets, make a roll and cut it into two pieces. Deep fry the cutlets by following the same procedure. Then, dip them into sugar syrup by following the same procedure.
-For tikki, make a roll and make small balls from it. Then, press them with the palm of your hand.
-In a bowl, add egg and yellow food color. Whisk well. Then, apply the food color on tikki with the help of brush. Deep fry the tikki by following the same procedure. Then, dip them into sugar syrup by following the same procedure.
-Dishout,serve and enjoy!
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